Name: Spicy squid pakoras with coconut yogurt dip
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: Serves 4 as a starter or nibble
Cuisine: Indian
Ingredients: plenty of sunflower oil for frying; 250g prepared squid body opened out, scored on the inside, then cut into bite-sized pieces, plus the tentacles; mango chutney to serve; 140g gram flour plus 1 tbsp; 1 tbsp freeze-dried curry leaf; ½ tsp fennel seed bruised in a pestle and mortar; 1 heaped tsp ground cumin; 1 tsp ground turmeric; 1 tsp black mustard seeds (optional); 150ml full-fat coconut milk; 1 thumb-sized piece ginger finely grated; 2 garlic cloves crushed; 1 long, hot green chilli finely shredded (deseeded if you don't like it too hot); ½ bunch spring onions finely shredded; 100g low-fat Greek-style yogurt; 2 tbsp coconut milk; small handful mint leaves, to serve (optional)

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Spicy squid pakoras with coconut yogurt dip

Spicy squid pakoras with coconut yogurt dip

Jane Hornby

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Serves 4 as a starter or nibble

More effort

Prep: 10 mins

Cook: 15 mins

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If you like crispy calamari, you'll love these battered squid fritters spiced with curry leaves, spices, green chilli and ginger

Gluten-free

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Ingredients

Nutrition

Units:

MetricUS

plenty of sunflower oil

for frying
250g prepared squid

body opened out, scored on the inside, then cut into bite-sized pieces, plus the tentacles
mango chutney

to serve

For the batter

140g gram flour

plus 1 tbsp
1 tbsp freeze-dried curry leaf
½ tsp fennel seed

bruised in a pestle and mortar
1 heaped tsp ground cumin
1 tsp ground turmeric
1 tsp black mustard seeds

(optional)
150ml full-fat coconut milk
1 thumb-sized piece ginger

finely grated
2 garlic cloves

crushed
1 long, hot green chilli

finely shredded (deseeded if you don't like it too hot)
½ bunch spring onions

finely shredded

For the coconut yogurt dip

100g low-fat Greek-style yogurt
2 tbsp coconut milk
small handful mint

leaves, to serve (optional)

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Nutrition: per serving

kcal359
fat18g
saturates8g
carbs30g
sugars3g
fibre5g
protein19g
salt0.9g

Method

step 1

Heat a 5cm depth of oil in a medium, deep saucepan. It’s hot enough for frying when a cube of bread turns brown in the oil in about 30 secs. Heat oven to 200C/180C fan/gas 6. Line a large bowl and a baking tray with kitchen paper, ready to drain the squid.
step 2

For the batter, put the flour in a large bowl, add 1⁄2 tsp salt, then stir in the dried spices. using a whisk, gradually work in the coconut milk to make a thick batter. Add the ginger, garlic, chilli and spring onions. Tip in the squid and mix it well to coat – it will feel quite claggy. Mix the yogurt, coconut and mint for the dip, then season with salt.
step 3

When the oil is hot enough, drop generous tablespoons of the batter in. Do not fry more than three pakoras at a time, or the oil will lose its sizzle. Fry for 11⁄2 mins, or until golden on one side, then carefully turn the pakoras over with a slotted spoon and cook for another 11⁄2 mins.
step 4

When golden all over, lift out, drain on the paper in the bowl, then lift onto the paper on the baking tray and put in the oven to keep warm. Repeat, using up the rest of the batter. When all the pakoras are cooked, put them on a platter, sprinkle with a little salt and reserved mint leaves, if you like, and serve with the dip and mango chutney.

Recipe from Good Food magazine, July 2014

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